- Recipes Home
- Interest Groups
Vegetable Platter Vinaigrette Recipe
|Fresh green beans||1 Pound|
|Cauliflower head||1 Small|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Vinaigrette dressing||1 Cup (16 tbs)|
|Cherry tomatoes||1 Pint, halved|
|Freshly ground pepper||To Taste|
|Red onion||1 Medium, thinly sliced|
Serving size: Complete recipe
Calories 1191 Calories from Fat 653
% Daily Value*
Total Fat 73 g113%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 1.8 mg0.6%
Sodium 2971.7 mg123.8%
Total Carbohydrates 96 g31.9%
Dietary Fiber 36 g144.2%
Sugars 41.9 g
Protein 26 g52%
Vitamin A 58% Vitamin C 585%
Calcium 22.5% Iron 16.4%
*Based on a 2000 Calorie diet
Mix beans with 1/2 cup dressing and refrigerate covered 3 hours, stirring occasionally.
Mix cherry tomatoes with 1/2 cup dressing; refrigerate covered 3 hours, stirring occasionally.
Drain beans and tomatoes; reserve dressing.
Place cauliflower in center of a platter; arrange beans and tomatoes around cauliflower.
Sprinkle vegetables lightly with salt and pepper.
Arrange onion slices over beans and tomatoes.
Cut cauliflower into wedges to serve.
Pass reserved dressing.